Brown Chole Curry

Instructions

1. 1

   Soak the brown chickpeas in water overnight or for at least 8 hours.

2. 2

   Drain the soaked chickpeas and set aside.

3. 3

   Heat oil in a pressure cooker over medium heat.

4. 4

   Add cumin seeds and let them splutter.

5. 5

   Add the finely chopped onion and sauté until golden brown.

6. 6

   Stir in the ginger-garlic paste and sauté for another minute.

7. 7

   Add the pureed tomatoes and cook until the oil separates from the mixture.

8. 8

   Mix in the coriander powder, turmeric powder, red chili powder, and salt.

9. 9

   Add the drained chickpeas and mix well with the masala.

10. 10

    Pour in 2 cups of water and stir.

11. 11

    Close the pressure cooker lid and cook for 4-5 whistles or until the chickpeas are tender.

12. 12

    Once the pressure releases, open the lid and add garam masala.

13. 13

    Simmer for a few more minutes to thicken the gravy if needed.

14. 14

    Garnish with fresh coriander leaves before serving.

15. 15

    Serve hot with rice or roti.